Minute Scallion Pancakes

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Preparation info

  • 2

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Β½ cup Chicken Stock
  • Β½ teaspoon salt
  • ΒΌ teaspoon monosodium glutamate
  • 1 egg
  • β…” cup sifted all-purpose flour
  • β…“ cup minced scallions
  • 1 slice of bacon, cooked and minced, or 1 tablespoon dried shrimp, minced
  • 4 teaspoons vegetable oil


  1. Combine the stock with one-quarter teaspoon salt and the monosodium glutamate. Combine the stock mixture with the remaining ingredients except the oil. Mix in a bowl into a thin paste.

  2. Place two teaspoons of the oil in a hot skillet over medium heat. Cover the bottom evenly by tipping around or using a spatula. Pour half of the mixture from the bowl into the skillet, spread out flat, and cover the bottom. Cook until edge is lightly browned, then turn to brown the other side.

  3. Use the remaining oil and cook the remaining mixture in the same way. Serve hot as a snack or breakfast dish.

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